Grandma's Baked Macaroni
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- 1 small
- box of macaroni (elbow) noodles
- 1/4 to 1/2 c
- 1/2 stick
- 3 or 4
- block cheddar cheese, grated (reserve 1 cup for topping)
- 1 small
- pkg. of gouda shredded cheese
- abt. 6 to 8 slices of velveeta cheese
- 1 tsp
- 1/8 tsp
- 1 pinch
- garlic powder to taste
1Cook macaroni (elbow) noodles in salted water according to directions on box. Drain macaroni and set aside.
2In a large bowl, beat eggs with a fork, adding milk, 2/3 cups shredded cheddar cheese and 2/3 cup shredded gouda cheese, salt, pepper, margarine chipped up, and pinch of garlic powder to taste. Add more milk if needed to make the mixture soupy.
3Pour noodles in a buttered casserole dish. Add mixture and blend evenly noodles with mixture. Sprinkle remaining shredded cheeses on top. Tear Velveeta slices in small bite sizes and place randomly on top.
4Bake at 350 for 30 minutes or until cheese is melted and macaroni is set.